I was trying to make a coconut butter the other day (something as delicious as this).

But ended up making fermented coconut meat. Because the butter needs more experimenting.

As you know, coconut meat has a lot of fiber. For this reason, it’s quite hard on the stomach. A few small pieces is usually what I can handle. But if it’s pre-digested by good bugs then it’s all good.

This coconut food came out amazing the first time. Light, fluffy & filled me up very quickly.

 

 

Ingredients

 

 

 

 

 

 

♦ 1 fresh coconut

♦ 3 tbsp cold-pressed coconut oil

♦ 3 tbsp rye starter

♦ water

 

 

 

 

 

 

 

 

 

Directions

 

1. Open your coconut & take the meat out.

2. Put the pieces into blender & add coconut oil. For 3/4 of coconut I used about 3 tablespoons of oil.

3. Add a bit of water & try to blend. Add more water if needed, but just enough to be able to crush the coconut. Blend for 5 minutes. You don’t need to make it perfectly smooth. As long as it’s of a “cottage cheese” consistency, you are fine.

4. Then put a rye starter & mix everything well.

5. Transfer the mix to a non-plastic jar &  leave in a warm place for 24 hours.

 

When done, take a spoon & have some good time with it.

I put some celery seeds & dill on top of mine.

 

 

 

 

 

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